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NV Krug - Grande Cuvee Champagne Blend - France - Champagne - White

France - Champagne

Champagne Blend

Producer Notes

Krug Champagnes are famous for their rich, nutty, elegant and extremely food-friendly nature. Founded in 1843 by German immigrant Johann-Joseph Krug, the house has since been run by many generations of the Krug family, and the general style of the champagne has evolved along with that progression. Depending on the blend, a combination of Chardonnay, Pinot Noir, and Pinot Meunier is used, and...
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Drink Dates

(L1D211024): Bright yellow-gold. Expressive, toasty bouquet of poached pear, white peach and orange zest, with toasted nut and anise nuances adding complexity. Dry and focused on the palate, offering ripe orchard fruit, buttered toast and ginger flavors that gain weight with air. Shows a suave blend of richness and tension, finishing with excellent clarity and lingering smoke, nut and gingerbread flavors. I'll bet that this Champagne will be even better with another five to ten years of bottle age.

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JR
17

Source Jancis Robinson

Drink Dates
2008-2011

Very tight. Dense. Exciting. Reverberant. Clearly many cuts above a regular non vintage - richly woven - but there is something just a tad metallic on the finish.

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WA
93

Source Wine Advocate

Issue 162

Oddly, the most consistent Krug wine I have been tasting lately is their non-vintage Brut Grand Cuvee, a big, boldly styled Champagne with smoky, earthy, pear, apple, and spicy aromas as well as flavors, loads of effervescence, and fine body and depth.

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RJ
93

Source Richard Juhlin

Issue Issue 1

Krug's nonvintage wine costs about $150. They themselves would rather call it a "multi-vintage." Strangely enough, this exceptional wine is one of the Champagnes I've drunk on the greatest number of occasions-more than ninety times, in fact. Almost every time, some new element is revealed. Because it's been blended from ten different vintages and forty-seven different wines from twenty-five crus, variation is understandable. However, I have only missed spotting it on one occasion at a blind tasting, proving that its basic character is unique. The extremely tough acidity, together with the heavy, rich Krug aromas, are the foremost clues. Always check how straight the cork is in order to decipher when it was disgorged. When young, the acidity can be too hard. When middle aged and older, the Grand Cuvee has a fabulously complex nose and palate, dominated by nuts and honey. The aftertaste is always long and majestic, like a great symphony. The best bottles deserve even higher points than I've given here. Little bit less impressive lately. I thought it was just bad luck, but it seams like the wine has lost a bit of magic. I am crying!

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WS
97

Source Wine Spectator

Drink Dates
2013-2028

This is all about balance and the integration of power and finesse,
with finely honed acidity supporting flavors of quince paste, dried
black cherry, spun honey and candied orange zest, while rich
notes of roasted walnut, coffee liqueur and toasted cardamom
resonate on the finish. Hard to stop sipping.

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Community Tasting Notes
average score of 92 points based upon 31 reviews

Popped and drank over 3 hours as part of a Champagne tasting. This bottle was purchased in 2007, prior to the Krug ID, so can't pinpoint the age of the wines in this cuvee, but safe to say that most of the vintages in this bottle from the 90s. On both the nose and palate, this wine displayed more richness and power than other Champagnes in the lineup. Assuming that much of the wine in this bottle is 20+ years old, this Krug Grande Cuvee still maintained lots of freshness and energy ... and just now starting to pick-up just a hint of secondary flavors such as roasted nuts. For me, this wine is at its peak of enjoyment, but should last another 5-7 years.

From a purchase in 2007. Cont'd development in bottle with a light amber color; still youthful and crisp. Nice aroma of lemon & tropical fruit; Clean, complex, & elegant on the palate; med.-rich with some creamy/yeastiness but less than typical of Krug. Long elegant finish. It has shown a slow increase in maturity and expansion of flavor with a more caramelized/toasty/yeastiness in the 5 years since I purchased it. Despite being "NV", this requires 4-5+ years in bottle to reach its potential.

Very young - seems less developed, or at least more restrained, than a magnum opened six months ago from exactly the same source. Orange marmalade, ginger, red berries, and frothy minerals. Krug has a way of carrying its richness and nobility without apparent effort. Expanded over several hours, but this clearly needs more time to be at its best.

Disgorged jan-feb 2008 according to cork, 0.375ml. Takes a good while settle and find balance, 2+ hours. Very elegant version, almost thin on the surprisingly short green apple peel finish. This is a wine that probably needs a lot more bottle age. Not impressed by this bottle.

Held this one over a year. Maturing beautifully, bright, plenty of lift & creamy mousse. Presents more of a toasted lemon biscuit that refreshes. Long clean finish. Always a treat, and a great way to send 2008 packing and welcome the new year.

Drank with sashimi when Hiro-san catered at our place with the Kojimas and the Bermans. Very clean, pleasant champagne. Not particularly yeasty like vintage krug. generally a crowd pleaser but nothing esoteric.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.

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